Research project paper Kitchen 5 Introduction

Rhonda Brown 5/1/2013

In the United States, there is an increasing demand for products that contain reduced fat and calories. The nation has become increasingly aware of studies that prove that high-fat and high-calorie foods are bad for ones health. As a consequence, large companies have developed products to satisfy our growing health-conscious population. One of the way to decrease fat and calories in recipes is to replace the oil with fruit puree. The purpose of our research is to determine the effect on flavor, texture, appearance, sweetness and tenderness when pureed bananas are substituted at three different percentage levels for canola oil in nutrition bars. A second purpose of this project is to assess the effect on tenderness of each sample after 2 hours when wrapped in aluminum versus being wrapped in plastic wrap. Finally, we would like to test if microwaving the samples for 15 seconds after being wrapped both ways for 2 hours has an effect on tenderness. Independent Variables-The percentage of banana puree used in comparison to canola oil (25% banana/75% oil; 50% banana/50% oil; 75% banana/25% oil). The way samples are preserved (aluminum wrapping or plastic wrapping). Dependent Variables- The sweetness, appearance, tenderness, texture and flavor of the finished nutrition bars. The tenderness of nutrition bar samples after 2 hours of storage and after 15 seconds of microwave reheating. Extraneous variables- Hot spots in oven, mashing technique of banana, mixing technique, fruit ripeness, measuring techniques, materials used (depth of the pan), cooling time and storage
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techniques, amount of wrapping material used, the type of microwave used, and settings on the microwave. Hypothesis- The addition of pureed bananas will not significantly affect the sweetness, appearance, tenderness, texture, or flavor of the nutrition bar at low substitution (25%) levels. At higher levels of substitution (50% and 75%), the tenderness, texture, flavor, appearance and sweetness will be affected significantly by banana puree. Samples will be harder (less tender) after 2 hours in plastic wrap than in aluminum foil. Reheating samples for 15 seconds will significantly increase the tenderness of the bar samples. Methodology The oven was preheated to 325. All the dry ingredients were added to a medium bowl in the order presented above. The liquid ingredients (brown rice syrup and 2/4 Tbsp. of canola oil) were folded into the dry ingredients until evenly distributed. There was as little folding as possible to prevent toughness. An 8 inch square cake pan was lined with wax paper and sprayed lightly with non-stick spray. The mixture was spread and evenly pressed into the pan using a spatula. The mixture was then put to bake at 350 for 30 minutes and until lightly browned on the edges. While baking, to prevent different textures within the product, the pans were rotated every 6 minutes. When finished, the product was put onto a cooling rack to rest for 20 minutes. After cooling, the product was cut into 12 equal pieces. This exact method was repeated when replacing the oil with 75% oil/25% banana puree, 50% oil/50% banana puree, and 25% oil/75% banana puree (see appendix A for recipe). Evaluation method

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The nutrition bars went through both an objective and subjective test in order to evaluate the product accurately. The volumeter was used as an objective evaluation tool to measure the density of the product. This measurement was recorded for all samples in cubic centimeters to determine any noticeable changes due to the independent variables (see appendix B for results). A nutrition analysis of the product was the second form of objective testing. A nutrition facts label was made for each variation to determine its nutritional content. The subjective test consisted of a sensory evaluation using a hedonistic scale test with the use of a scale numbered 0-6, where zero denotes strong dislike, 3 neutral, and 6 strong liking. This was used to compare the subjective palatability of each of the different nutrition bar samples. The test group decided if the flavor, appearance, sweetness, tenderness, texture and overall attributes were favorable or not. They were also asked what bar was their favorite (see appendix C for the product score sheet). The second test assessed the effects of tenderness after 2 hours in foil and plastic wrap. The bars were kept in foil and plastic wrap, and after 2 hours, the tenderness was recorded before and after microwaving using a hedonistic ranking system for each sample where 1 was the least tender sample and 4 was the most tender (see appendix D for tenderness after 2 hours table). Results The volumeter was used as an objective evaluation tool which measured the density of the nutrition bars. The density of the control bar is 825cc, the density of the 75% oil bar is 810cc, the density of the 50% oil bar is 840cc, and the density of the 25% oil bar is 830cc (See appendix B for table of results).The second test, which tested the effects of tenderness after 2 hours in foil and plastic wrap, indicated that the bars continued to harden after 2 hours in both foil and
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plastic wrap before being microwaved. When microwaved, the control bar showed no change in tenderness and the other bars had only a slight change. (See appendix D for table of results). Nutrition analysis Control bar 25% oil 50% oil 75% oil

The control bar, which contained 100 % canola oil, and the bar which contained 75% oil/25% banana puree within its recipe, both had 160 calories and 60 calories from fat. The bars containing 50% oil/50% banana puree, and 25% oil/75% banana puree within their recipes, both had 150 calories with 60 calories from fat. Data Analysis

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Averages of sensory evaluation Control Flavor Sweetness Tenderness Texture Appearance 4 3.8 3.1 3.3 4.3 75% Oil 25% Banana Puree 3.6 3.9 3.4 3.7 4.5 50% Oil 50% Banana Puree 4.4 3.9 4.2 4.2 4.9 25% Oil 75% Banana Puree 5.2 4.7 5.2 5.3 5.4

Mean of sensory evaluation Control Flavor Sweetness Tenderness Texture Appearance 41.41 3.81.32 3.11.60 3.31.64 4.31.16 75% Oil 25% Banana Puree 3.61.43 3.91.60 3.41.90 3.71.89 4.51.43 50% Oil 50% Banana Puree 4.41.51 3.91.20 4.21.69 4.21.81 4.91.20 25% Oil 75% Banana Puree 5.20.63 4.70.95 5.20.92 5.30.82 5.40.70

According to the mean and averages, as shown in the charts above, the bar containing 25% oil/75% banana puree was most liked by the panel in all categories (flavor, texture, appearance, sweetness and tenderness). 75% of the panel preferred the bar which contained 25% oil/75% banana puree, 10 % preferred the control bar, 10% preferred the bar which contained 50% oil/ 50% banana puree, and 10% preferred the bar which contained 25% oil/75% banana puree.

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Discussion According to the Journal of Food Science, hardening of nutrition bars can be prevented through choosing proteins and sugars which are compatible (McMahon, Adams & McManus, 2009). If the carbohydrate (whether sugar or polyol) and protein remained in a single homogeneous non-lipid phase then the bars remained soft (McMahon, Adams & McManus, 2009). One might conclude that the carbohydrate and protein in the bars created were not compatible, hence the bars became hard, but further testing needs to be done to determine ir this is so. When fruits, such as bananas, are heated, the protopectin converts to pectin, which is a gelling agent. The gelling characteristic of pectin may have influenced the hardening of the bars (Brown, 2010). When fruit is heated, it also denatures the cell membrane proteins, which influences the ability of the fruit to maintain its turgor (Brown, 2010). This may have produced more water within the bar, yet at the same time, this water might have evaporated out with the heat, ultimately not making a difference in moisture. On the other hand, the bar containing 75% banana puree/25% canola oil was most favored overall, and most preferred in tenderness by the panel. This could be an indication that the water might not have evaporated out of the bar and ultimately made the bar moister as compared to the others. One must consider that the response from the panel might also have been manipulated through conversations that took place during the testing about the products. This may have influenced the responses given.

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The results of the volumeter did not indicate any significant differences between the bars in terms of density. This is due to the fact that the bars rising agents, such as yeast, flour, or eggs; therefore, the volumeter results will not be taken into consideration. The preferred tool to use in a situation such as this is a pentrometer which would have given us a more accurate density reading. The pentrometer was not available for this experiment. According to the nutritional facts label that was obtained through ESHA, the control bar, and the bar which had 75% oil/25% banana puree within its recipe, both had 160 calories and 60 calories from fat. The bar with 50% oil/50% banana puree and the bar with 25% oil/75% banana puree both had 150 calories and 60 calories from fat. One can assume from this information that the banana puree needed to substitute for canola oil in greater amounts in order see a significant difference in calories and fat. Conclusion and implementation It can be said that the results do not support the hypothesis that the addition of pureed bananas will not significantly affect the sweetness, appearance, tenderness, texture, or flavor of the nutrition bar at low substitution (25%) levels. This is so, because according to the results of the panel, there was a difference in the panels response to the control bar and the bar which contained 25% banana puree/75% canola oil, which indicates that substitution of banana puree for oil did affect the sweetness, appearance, tenderness, texture, or flavor of the nutrition bar. At higher levels of substitution (50% and 75%), the results indicated that the tenderness, texture, flavor, appearance and sweetness was affected significantly by banana puree, in fact improving their subjective response to the product. The nutrition analysis indicated that the bars which contained 25% oil/75% banana puree and 50% oil/50% banana

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puree were 10 calories lower than the control. It can be said that the substitution of banana puree from oil has to be done at a larger scale to be able to have significant change. The samples did get harder (less tender) after 2 hours in plastic wrap than in aluminum foil. Reheating samples did slightly, but not significantly, increase the tenderness of the bar samples. The volumeter was not the best equipment to use when testing density, in this situation a pentrometer would have tested best. Further research needs to be done especial to determine the reason for the bars hardening. The results of from the sensory evaluation may have been manipulated therefore the results from that did not give us a very clear idea of the subjective palatability of each of the different nutrition bar samples. Reference List Brown, A. (2010). Understanding food, principles and preparation. (4th ed., pp. 316-317). Belmont: Wadsworth Pub Co. Elizabeth Stewart Hands and Associates(ESHA),version 10.10.2,5/1/2013 Lasting energy recipe.(n.d)retrieved fromhttp://recipes.sparkpeople.com/recipedetail.asp?recipe=103206 McMahon, D. J., Adams, S. L. & McManus, W. R. (2009, June 30). Hardening of high-protein nutrition bars and sugar/polyolprotein phase separation. Journal of Food Science, 74(6), 312-321. Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.17503841.2009.01225.x/pdf

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Appendix A Recipe variations Ingredient Control Quantity 75% Oil 25% Banana Puree 1/3 C 1/3 C 50% Oil 50% Banana Puree 1/3 C 1/3 C 25% Oil 75% Banana Puree 1/3 C 1/3 C

Sesame Seeds Hulled Sunflower Seeds Sliced Almonds Dark Chocolate Chips Sun Dried Raisins Regular Quick Oats: Dried Brown Rice Syrup Canola Oil Banana Puree Non-stick spray

1/3 C 1/3 C

1/3 C 1.33 oz. 1/2 C 2/3 Cup 1/3 C 2 1/4 tsp --4 seconds

1/3 C 1.33 oz. 1/2 C 2/3 Cup 1/3 C 1 tsp. tsp. 4 seconds

1/3 C 1.33 oz. 1/2 C 2/3 Cup 1/3 C 11/8 tsp. 11/8 tsp 4 seconds

1/3 C 1.33 oz. 1/2 C 2/3 Cup 1/3 C tsp. 1 tsp. 4 seconds

Appendix B Objective evaluation Objective test Volumeter Control (A5) 825cc 75% Fat 25% banana (C4) 810cc 50% fat 50% banana (K8) 840cc 25% fat 75% banana (Y2) 830cc

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Appendix C Product Score Sheet 7-point Hedonistic scale Instructions: Record the number (0-6) based on your opinion of the sample given. In the Overall row, record the number (0-6) that is based on all characteristics of the sample. On the Line After Favorite Bar, Choose which bar you would most likely eat again. Strongly dislike (0) A5 Flavor Sweetness Tenderness Texture Appearance Overall C4 Neutral (3) K8 Strongly Like (6) Y2

Favorite Bar_____________________

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Appendix D Tenderness after 2 Hours Instructions: Rank the samples in order of tenderness (1 least tender, 4 most) Plastic Wrapped Samples Before Microwave Sample Control 75% oil/ 25% banana 50% OIL / 50% BANAN A 1 25% OIL / 75% BANAN A 1

Tenderness

Plastic Wrapped Samples After Microwave Sample CONTROL 75% OIL / 25% BANAN A 1 50% OIL / 50% BANAN A 3 25% OIL / 75% BANAN A 2

Tenderness

Aluminum Wrapped Samples Before Microwave Sample CONTROL 75% OIL / 25% BANAN A 1 50% OIL / 50% BANAN A 1 25% OIL / 75% BANAN A 1

Tenderness

Aluminum Wrapped Samples After Microwave Sample CONTROL 75% OIL / 25% BANAN A 2 50% OIL / 50% BANAN A 4 25% OIL / 75% BANAN A 3

Tenderness

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